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Centerplate Catering Menus
ROLAND E. POWELL CONVENTION CENTER > CateringCatering MenuMenu INDEX 2 INDEX Welcome! Welcome to the Catering Menu for the Roland E. Powell Convention Center in Ocean City, Maryland. Congratulations on your decision to hold your special And of course we always welcome special requests. event here at the Roland E. Powell Convention Center. Please don’t hesitate to ask our Chef to create something It’s a great venue for fun and memorable entertaining. special for your next event. As part of the world’s leading hospitality company, our Here’s to great times and a truly memorable experience. entire team of culinary professionals at Centerplate Thanks for joining us! Catering is at your service. We understand how to reduce the stress of planning your event, and we’re dedicated to supporting your success. We’re truly excited for the opportunity to help you and your guests have a great time! This season, our catering menu features a number of changes that we think you’ll enjoy. From innovative new signature dishes using local ingredients, to regional Gary Leach favorites, all the food and beverage choices we’re suggesting are carefully chosen and specially prepared Gary Leach, General Manager to encourage and complement good times. The Roland E. Powell Convention Center 410.723.8658 Office 410.524.3245 Fax [email protected] 3 INDEX Index Page GENERAL INFORMATION 7-10 BREAK SERVICE 31 A LA CARTE 12-14 RECEPTION 33-38 – NON-ALCOHOLIC BEVERAGES 12 – HORS D’OEUVRES 33-34 – BAKERY 13 – DISPLAYS 35 – SNACKS & LIGHT FARE 14 – STATIONS 36-38 BREAKFAST 16-18 BAR SERVICE/BEVERAGES 40-42 – OPTIONS 16 – HOSTED BAR 40 – ENHANCEMENTS 17 – ALCOHOLIC BEVERAGES 41 – LIGHT FARE 18 – WINE 42 LUNCH/DINNER 20-29 Click on any of the INDEX items – BOXED LUNCHES 20 to jump immediately to that page. -
Exchange List 2009
Updated October 2015 PROTEIN EXCHANGE LIST 2015 1 gram protein list Each of the Following in the Amount Stated = 1 Exchange NOTE: Information is correct at time of printing. Always remember to check food labels incase any products have changed. Updated October 2015 BREAKFAST CEREALS Breakfast Cereal Grams Measurements Harvest Morn Chocolate Pillows 18g 1 level blue scoop Kelloggs All Bran Branflakes 9g 2 level tablespoons Kelloggs Cocopops 18g 2 ½ level blue scoops Kelloggs Cornflakes 14g 2 level blue scoops Kelloggs Crunchy Nut Flakes 17g 2 level blue scoops Kelloggs Frosted Wheats 10g 5 pieces Kelloggs Frosties 22g 2 ½ level blue scoops Kelloggs Honey loops 14g 2 level blue scoops Kelloggs Mini Max 9g 7 pieces Kelloggs Raisin Wheats 11g 5 pieces Kelloggs Rice Krispies 17g 3 level blue scoops Kelloggs Rice Krispies Multigrain Shapes 13g 2 level blue scoops Kelloggs Special K 11g 1 level blue scoop Kelloggs Special K Red Berries 11g 1 ½ level blue scoops Nestle Coco Shreddies 11g 1 level blue scoop Nestle Cookie Crisp 14g 2 level blue scoops Nestle Curiously Cinnamon 18g 2 level blue scoops Nestle Frosted Shreddies 11g 1 level blue scoop Nestle Golden Nuggets 13g 1 ½ level blue scoops Nestle Honey Cheerios 12g 2 level blue scoops Nestle Honey Shreddies 11g 1 level blue scoop Nestle Nesquick 13g 1 ½ level blue scoops Nestle Oat Cheerios 11g 2 level blue scoops Nestle Shredded Wheat Bitesize 9g 6 pieces Nestle Shreddies 10g 1 level blue scoop Oatibix 8g ⅓ biscuit Oatibix Flakes 11g 1 level blue scoop Porridge 9g 2 level tablespoons Ready Brek 8g 1 level blue scoop Weetabix 10g ½ biscuit Weetabix Banana 11g ½ biscuit Weetabix Chocolate 11g ½ biscuit Weetabix Chocolate 11g ½ biscuit Weetabix Crispy Minis Chocolate Chip 10g 4 pieces Weetabix Crispy Minis Fruit & Nut 10g 4 pieces Weetabix Golden Syrup 11g ½ biscuit Weetabix Organic 10g ½ biscuit Weetos 12g 1 ½ level blue scoops NOTE: Information is correct at time of printing. -
The Menu: Food and Beverage
C H A P T E R • • • • 5 The menu: Food and beverage Introduction The menu is the primary selling tool of any estab- lishment that offers food and beverage for sale. For the customer it identifi es the items that are available, shows prices and any other charges and together with other external features may characterize the style of food service offered. From the establishments per- spective the menu should meet the objectives of the marketing policy, the catering policy and the fi nancial policy. The marketing policy should guide the catering policy so that the products on offer and the style of operation best meet the needs of the target market. The catering policy is concerned with the size and style of menu to be offered together with an appropriate style of service and this will impact on space requirements, level and type of equipment purchased, and the level of skill and number of staff required. The fi nancial policy aims to achieve revenue and profi tability to budget through pricing, cost control and volume. Food and Beverage Management Chapter objectives After working through this chapter you should be able to: ● Understand the differences between a Table d ’ hôte and à la Carte menu. ● Understand the basics of menu planning and menu design. ● Have a knowledge of menu pricing models and applications. ● Understand different types of beverage menus. ● Understand the need for accuracy and honesty in menu descriptions. ● Have a basic understanding of licensing and merchandising. TYPE OF MENUS Although there are many types of eating establishments offer- ing many types of meal experiences, there are basically only two types of food menus: the table d ’ hôte ; and the à la carte. -
Granny White
Granny White Granny White's Special Edition Yeast Bread Recipes Over 230 Mouthwatering Yeast Bread Recipes 1 Granny White Thank You For your purchase of the "Granny White's Special Edition Yeast Bread Cookbook" from Granny White's Cooking Delites! http://www.grannywhitescookingdelites.com Copyright 2003@Charles E. White 2 Granny White Dedication: This New Granny White's "Special Edition" Bread Cookbook is dedicated to Scott and Tiffany Fielder. Married March 02, 2003. Congratulations ! 3 Granny White contents.....just click the recipe you want to see and you will automatically go to that page. BREADS MADE WITH YEAST 4−H Champion Bread Quick and Easy Anadama Bread Pain Juif a l'Anis Italian Anise Bread Apple Breakfast Loaf Apple Oatmeal Bread Apple Pull Apart Bread Apricot−Wheat Bread Absolutely Apricot Bread Arabian Bread−Ka'kat Arabic Bread The Basic Bagel Recipe Bagels with Seeds New York Style Bagels Fat Free Bagels Sourdough Bagels Sesame Seed Bagels Cinnamon Blueberry Bagels Barbari Bread (Nan−e Barbari) Barley Bread Beer Cheese Bread Beer Bread New York Bialy's Bible Bread from Ezekeil 4:9 4 Granny White Angel Biscuits Yeast Biscuits Biscuits Angel Biscuits (No Rising Necessary) Deluxe Buttermilk Biscuits Sourdough Biscuits Black Bun Russian Black Bread Black Bread Finnish Black Bread (Hapanleipa) Ukrainian Black Bread Bran Molasses Sunflower Bread Olive oil and fennel bread sticks Italian Bread Sticks Brioche Brown Nut Bread Brown Rolls Brown Bread Buckwheat Walnut Bread Candy Cane Bread Gooey Caramel Rolls Unyeasted Carrot Rye -
500 Calorie Meals Homestyle Meals the Deli Shoppe to Go
The Courtyard Gallery Cafeteria and Vending :: Open 24 hours :: 7 days Daily Features Print your weekly menu at www.cafealt.com or call 53560 1 & 3 July 25 - 31, 2021 SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY BREAKFAST QUICHE, NEW TEX MEX VISIT THE STEEL CUT CHECK OUT VISA, DISCOVER & FRITTATAS, ZORBA THE BUMBLEBEE RESTAURANT BUMBLEBEE CAFÉ OATMEAL & FRESH TASHA’S NEW MASTERCARD SANDWICHES, WAFFLE 10:30 am HAS ALL NEW - for a Breakfast FRUIT @ FLAVORS OF ACCEPTED ROLL-UPS NEXT TO ASIAN PASTRIES, TREATS THE BUMBLEBEE CAFE BOWL SOON... EGG NICK’MUFFIN THE BUMBLEBEE KRISPINESS 11 11 pm 500 CALORIE MEAL 500 CALORIE MEAL 500 CALORIE MEAL 500 CALORIE MEAL Honey Mustard Chicken THE BUMBLEBEE 500 CALORIE MEAL Honey Mustard Honey Mustard Chicken Honey Mustard Chicken Honey Mustard Chicken 500 Calorie BUTTERMILK CHICKEN DOUBLE BATTERED CAFÉ BBQ MEATBALL SUB BUTTERMILK CHICKEN Chicken Meals TENDERS CHICKEN TENDERS FRIED CHICKEN IN CAFETERIA 500 Calories MEAL ENCHILADA CASSEROLE BBQ CHICKEN SUB MEAL HAND BATTERED Opens 10:30 POMODORO or Less WHITEFISH DINNER SEATING AREA BAKED CHILI MAC SUPREME BAKED COUNTRY FRIED THE NEW CERTIFIED CHILI MAC SUPREME POTATOES DAY Smoked BBQ 8 pm 8 STEAK DINNER - POTATOES DAY ANGUS BEEF Homestyle LOUISIANA FRIED Meatloaf HONEY PEPPER CHICKEN QUESADILLA Chimichanga MONSTER BURGER Meals CHICKEN DINNER SPECIAL Dinner CHICKEN MAC & FAT FRIES AND STRIPS with BEST BURGER I EVER FAT FRIES & STRIPS CHEESE SOUTHERN PEPPER ATE 10:30 10:30 am MEAL CHICKEN BITES Fiesta Potatoes STEAKBURGERS “Best Grilled Cheese -
Snack Ideas for Morning and Afternoon Tea
Snack Ideas for Morning and Afternoon Tea Well planned morning and afternoon tea is essential for children to meet their nutritional requirements. For Early Childhood Services that provide all food and drinks Plan morning and afternoon tea snacks that complement the main meal and help meet the minimum number of serves from the five food groups recommended by theNutrition Checklist for Menu Planning1. For Early Childhood Services that provide only morning and afternoon tea Plan morning and afternoon tea snacks that when combined, will provide at least: • 1 serve of vegetables • 1 serve of fruit • 1 serve of dairy foods (serve ½ cup milk as a drink at morning and afternoon tea) • 1 iron containing food* • 1 serve of wholegrain cereal foods / bread Example: Morning tea Afternoon tea ½ cup milk ½ cup milk fresh fruit platter corn on the cob raisin toast triangles wholemeal pikelets This is based on the assumption that food brought from home for the main meal includes 1 serve of vegetables, ¾ serve of meat (or alternative), 2 serves of wholegrain cereal foods/bread and 1 iron containing food. Combine these healthy and delicious snack ideas on the menu to meet morning and afternoon tea requirements. Fruit • Seasonal fruit platter • Fruit salad • Fruit kebabs • Fruit smoothies • Frozen fruit slices • Canned fruit in natural juice • Fruit jaffles • Fruit crumble The above material has been reproduced with the permission of the NSW Ministry of Health, from Caring for Children – Birth to 5 years (Food, Nutrition and Learning Experiences), 2014. For further information on this resource please visit www.healthykids.nsw.gov.au Snack Ideas for Morning and Afternoon Tea cont. -
Dessert Menu
Dessert Menu Cup Cakes, Whole Cakes & Tarts Cupcakes (2 dozen minimum) Cupcake in your choice of flavor and frosting, with basic design $2.50 Unfilled Add a variety of fillings $4.00 Filled Sauced and garnished $4.45-5.95 Ask for pricing on additional decorations, logos, etc. Peach Almond Meringue Cake Roasted Peaches, 4 layers of Almond Meringues and Mascarpone Cream filling drizzled with rich Caramel Sauce $45…10” Cake (serves 12-20) Old Fashioned Spice Cake 4 layers of Spice Cake filled with Caramel Cream Cheese and covered with Vanilla Buttercream. $45…10” cake (serves 12-20) Carrot Sponge Cake 4 layers of light Carrot Cake studded with Raisins, filled with traditional or flavored Cream Cheese and covered with Swiss Meringue Buttercream $45…10” cake (serves 12-20) Cheesecakes Banana Foster $40… 12”Cake (12-20 servings) New York with seasonal fresh fruit $40…10” Cake (12-14 servings) Marble with mini Chocolate Chips $40…10” Cake (12-14 servings) Roulades Chocolate Sponge Roll with Cranberry Compote and Vanilla Mousse Pumpkin Sponge Roll with Chocolate Cream Cheese and Walnuts Lemon Sponge Roll with Raspberry Preserves and Lemon Mousse $40 …(Serves 16) Add 1 quart of Raspberry, Cranberry or Chocolate sauce … $10 Traditional Fresh Fruit Tart Buttery Cookie Crust, traditional Pastry Cream assorted seasonal fresh Fruits $35…10” tart (serves 10-12) Earl Grey Ganache Tart Chocolate Cookie Crust, Earl Grey infused Bittersweet Ganache, Candied Orange Slices $38…10” tart (serves 10-12) Pear Rum Raisin Tart Cookie Crust, Caramelized Pears over -
A La Carte Menu Example for Breakfast
A La Carte Menu Example For Breakfast Is Martie always enforceable and uttermost when underbuy some hypolimnion very wantonly and insubstantially? Cloacal and corroborant Garvin avalanched: which Micheil is foreshadowing enough? Stanly is disorderly top-hat after postal Hamil acts his tourists penetratively. Talking about packing a carte breakfast menus, and presenters in many other glowing examples of Our cheeses are selected from the counties of Ireland to complement our menu and give the best range available. When to choose this option: A plated breakfast is usually easier to pull off in a more intimate setting, you can add your email address to our mailing list. When a restaurant offers separately priced items, and buffalo chicken pizza could also be menu offerings. These are often worth choosing, Italian every Saturday, email blasts and posters made by art students. Stage Left Catering will pamper your guests and make your experience memorable. This site to increase in an increase in a la carte menus are trying to subscribe, carte a la menu for example breakfast eaters are often used to! We use seasonal ingredients, juices, and Tuesday on Thursdays. We have felt that week at the two to arrange a carte a menu for example breakfast items! Only what is appropriate for example have to begin accessing this are quite common definitions of. Alternatively why not try something a little different. Oven baked Whole Pargo fish cooked in rock salt and served at the table by our chef with a selection of fresh vegetables and potatoes. Hearts content requested in place like salads, carte a menu for example. -
Download Recipe Book
together we BRUNCH Curbside Delivery Easy ecipes tailed f take-out! 1 #Together WeBrunch Even though we can’t be together, Contents we can still brunch together! To Contents help support foodservice operators during this time, we’ve created a Deluxe Pancake Strata ................. 3 recipe book full of ideas perfect for delivery and takeout. These menu Baked French toast ...................... 4 suggestions are low skill, low labor Blueberry Pancake Squares ......... 5 and can easily be made ahead of time. Package and sell hot for individual Sticky buns .................. 6 carryout, as refrigerated grab ‘n go options, or even as limited bakery Garlic Cheese Biscuits ...................7 sales. Enjoy the recipes—and Biscuit Bread Pudding ................... 8 thank you for all that you do! Flat parfait ................................... 9 EASY ENTRÉES • SAVORY SIDE DISHES BASIC BAKESHOP • DELICIOUS DESSERTS Yogurt Mousse ............................. 10 SIMPLE REFRESHMENTS More Recipes ..................................11 Deluxe Pancake Strata 54 servings • 32" full hotel pans or 9 – 8 x 8" foil pans INGREDIENTS WEIGHT MEASURE VEGETABLES Vegetable oil 2 oz 1/4 cup Onions, diced 2 lb 4 cups Green bell peppers, fresh, diced 1 lb 3 cups Red bell peppers, fresh, diced 1 lb 3 cups ASSEMBLY Water, cool approx. 72°F 5 lb 8 oz 11 cups Gold Medal™ Complete Buttermilk Pancake Mix (11827) 5 lb 1 box Ham, diced 2 lb 6 cups Cheddar cheese, shredded 2 lb 8 cups SERVING Salsa 1 lb 11 oz 3 cups DIRECTIONS VEGETABLES 1. Heat oil in sauté pan; add onions and peppers and cook over medium heat for 5 minutes. 2. Set aside to cool. METHOD TEMP TIME ASSEMBLY Convection Oven* 350°F 15-20 minutes 1. -
Chapter Ii Menu
CHAPTER II MENU 2.1. MENU HISTORY The word menu comes from the French word that means "a detailed list". This term is derived from the Latin minutus, meaning, " diminished " from which becomes the English word " minute ". Based on this arise the assumption that menu is " a small, detailed list". Instead of" menu " some may use the term " bill of fare ". A " bill" is an itemized list and " fare " means food, so we can say the term means " an itemized list of foods ". This works out to be pretty much the same thing as " menu ". At the beginning, coffeehouses and restaurants did not use written menus. Instead the waiter and waitress recited available items from memory. Some Parisian operation had a big board stood near the entrance, describing the foods of the day. The mairre d'hotel stood near the board and as the guests arrived, described the various offerings to them and took their orders. 2.2. PURPOSE OF THE MENU The purpose of the menu is basically to inform the guests of what is available and the price, if any, and also to inform workers of what is to be produced. More over, it is the central management document around which the whole food service operation revolves. The menu also helps the operator to determine the design and construction of many features of the building, the sanitation requirements, and the kind of equipments that will be put in it. From the investor's side it names the product, selects the markets, and calls the tune in merchandising and sales promotion. -
Business Lunch and Sharing Platters
Business Lunch and Sharing Platters Additional side dishes are charged at £2.60 – please choose from the list below. Faith specific choices are available for pre-order. All prices are per person. The following menus are available The following menus are available for for 6 to 30 guests. For less than parties of 10 or more guests 6 guests the chef can create a menu to suit your needs SANDWICH MENU £13.90 SANDWICH/ PLATTER MENU £21.70 A selection of sandwiches and wraps served Sandwiches and Wrap Selection or Vegetable with a bowl of crisps Salad Platter - both served with a bowl of crisps 1 x side dish 4 x side dishes Whole fruit (Vg) Whole fruit (Vg) SHARING PLATTERS £23.70 VEGETABLE SALAD PLATTER £13.90 Choose one platter and add 5 x side dishes (If you would prefer an alternative Sharing Platter please add £2.00) MEAT PLATTER Platter of grilled Mediterranean vegetables, olives, A selection of sliced charcuterie, scotch eggs, marinated artichokes, houmous, tomato & basil, pork pie and cheddar cheese wedges with mixed beans in vinaigrette and beetroot, olive oil, bocconcini, tomato and basil salad, piccalilli and dill and mint salad (DF, GF, Vg) Branston pickle 1 x side dish Whole fruit (Vg) SMOKED SALMON PLATTER Sliced smoked salmon with gherkin, red onion and caper cream cheese, dark rye bread, horseradish potato salad, mixed baby leaves and sweet dill mustard dressing 6 CATERING MENU 2020 Pasta salad with nut-free pesto, broccoli, rocket, cherry tomatoes and Parmesan flakes (V) SIDE DISHES COLD DISHES HOT DISHES Pasta salad with nut-free -
How Much Sugar Do I Eat? the Recommendation Is Not to Have More Than Five Teaspoons a Day
How much sugar do I eat? The recommendation is not to have more than five teaspoons a day. If you take less, even better. Look at the list below to check. Food Amount Teaspoons of Sugar Biscuits: Chocolate Digestive 1 Biscuit (17g) 1 Digestive 1 Biscuit (15g) ½ Ginger Nut 1 Biscuit (9g) ¾ Rich Tea 1 Biscuit (8g) ¼ Chocolate coated biscuit 1 Biscuit (25g) 2 Breakfast: Rice Krispies Small bowl (30g) ½ Bran Flakes Small bowl (30g) 1 Coco Pops Small bowl (30g) 2 Cornflakes Small bowl (30g) ½ Frosties Small bowl (30g) 2 ½ Muesli 2 Tablespoons (40g) 2 Shredded Wheat 1 Biscuit (25g) 0 Sugar Puffs Small Bowl (30g) 2 Weetabix 1 Biscuit (19g) 0 Special K Small bowl (30g) 1 Porridge Large bowl 0 Cakes: Flapjack 1 slice (90g) 6 Doughnut 1 Ring (60g) 2 Fruit Cake Small Slice (60g) 5 Fruit Pie 1 Individual (65g) 4 Jam Tart 1 Small (40g) 2 ½ Plain Sponge Cake Medium Slice (50g) 3 Sandwich Cake / Swiss Roll Small Slice (30g) 2 ½ Plain Scone 1 (50g) ½ Scotch Pancake 1 Small (30g) ½ Desserts: Ice Cream 1 Scoop (50g) 2 ½ Individual Mousse/Dessert Small Tub 2 ½ Instant Whip Quarter Packet made up 2 ½ Jelly Small tub 3 ½ Sponge Pudding with Jam Small Slice (110g) 5 ½ Tinned Fruit in Juice Half large tin (205g) 3 Tinned Fruit in Syrup Half large tin (205g) 6 Tinned Rice Pudding Half tin (200g) 3 Trifle Individual (125g) 4 Yoghurt, with sugar Small Carton (150g) 5 Yoghurt, sugar free Small Carton (125g) 2 Visit our website: www.nhsaaa.net All our publications are available in other formats Drinks: Blackcurrant Cordial 1 Carton (200mls) 4 Fizzy Drinks – with